RASPBERRY MACARONS WITH LEMON BUTTERCREAM

Macarons – the elusive, dreamy cookie recipe that haunts home pastry chefs! These little finicky cookies are a real treat to enjoy and can be a real treat to make, once you get a hang of it! This French macaron recipe for  sweet raspberry macarons filled with a tart lemon filling is the first macaron recipe I ever tried! To add the most raspberry flavor, I add freeze dried raspberry powder to the macaron batter for real raspberry flavor, plus some more on top as garnish. The zesty lemon buttercream filling is the perfect complement to the sweet raspberry cookies!

INGREDIENTS

• 110 grams almond flour
• 200 grams confectioner's sugar
• 10 grams freeze-dried fruit powder, plus more for decorating
• 100 grams aged egg whites, or at room temperature
• 50 grams white granulated sugar
• food coloring paste

For Buttercream:

• Lemon zest from 1 lemon
• 3 tablespoons lemon juice
• 3/4 cup butter, softened at room temperature
• Confectioner's sugar, about 2 cups

INSTRUCTIONS

1. I've read multiple recipes that ask for aged egg whites, some for up to 3 days. I've tried the recipe with fresh egg whites brought up to room temperature and aged ones and didn't see a big difference. I think the most important part is that they are not cold and straight out of the refrigerator!
2. I've premeasured all my ingredients using a digital kitchen scale. Place a bowl onto your scales, tare the weight, which will set the scale to zero and sift the flour into the bowl. Discard any large pieces that didn't pass through.
3. For the berry flavor in this recipe, I'm using freeze-dried fruit, which I found at Trader Jo's. Simply place the berries into a food processor, pulse for a few seconds and sift through fine mesh strainer.
4. Now, I'm going to place my egg whites into my mixer bowl and add my sugar. Turn your mixer on high and whisk until stiff peaks form. (turn the bowl over, egg whites should not move)!
5. Sift into a large bowl the flour, confectioner's sugar and fruit powder. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.

For full intructions : tatyanaseverydayfood.com

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